Preheat oven to 450 degrees F. Line a roasting pan with foil. Fit it with a rack and lightly grease the rack with 1 teaspoon coconut oil.

In a small bowl, use a fork to mix together the garlic powder, oregano, cumin, coriander, thyme, smoked paprika, kosher salt and black pepper.

Sprinkle the seasoning mixture all over the pork tenderloin, then use your hands to rub it in, making sure it adheres.

Heat a large skillet over medium-high heat, about 3 minutes. Add the coconut oil and brush to coat. Gently place the pork tenderloin in the hot skillet. Sear 3 minutes on the first side, without moving, to form a nice well-browned crust. Use tongs to gently flip to the other side, and sear 3 minutes on that side as well. Finish by searing the 2 remaining sides, 2 minutes each.

Turn the heat off. Use tongs to transfer the seared pork tenderloin to the prepared roasting rack. Place in the hot oven and roast 20 minutes, or until an instant-read thermometer registers 145 degrees F (medium).

Remove the pork tenderloin from the oven. Loosely cover with foil and allow to rest 10 minutes before slicing and serving.

Notes

1. Refined coconut oil has a high smoking point and a neutral flavor, so I prefer it to olive oil for high-heat cooking. Plus it contains a very healthy type of saturated fat.

3. A word on pork safety: Happily, the USDA has lowered its temperature recommendation for cooking pork, from 160 degrees (dry, tough, completely white meat) to 145 degrees (juicy, and slightly pink in the center) with a 3-minute rest period.